Paneer butter masala is a popular Indian vegetarian dish. Made using cottage cheese, it is the prime cuisine for any Indian event. This dish is prepared by different chefs using different methods. We bring you here our special flavoured paneer butter masala special recipe:
Ingredients for gravy
- Oil – 1 tbsp
- Green cardamoms – 2
- Onion – 3 medium, 1 cup (cubed)
- Tomatoes – 1½ cups (finely chopped)
- Salt – According to taste
- Sugar – ¾ tsp (optional)
- Cashew nuts – 12
- Red chili Kashmiri Powder – ½ to ¾ teaspoon
- Garam Masala Powder – ¾ to 1 teaspoon
- Coriander powder – 1 tsp
- Bay leaf – 1 small (optional)
- Cinnamon piece – 1 inch (optional)
- Cloves – 2 to 3 (optional)
Ingredients for Paneer Butter Masala
- Butter – 1½ tbsp
- Ginger garlic paste – 1½ teaspoon
- Red chili powder – ¼ tsp
- Paneer – 200 to 250 grams
- Dried fenugreek leaves – ½ to ¾ tsp
- Cream – 3 tsp OR Cashews – 6 to 8
- Coriander leaves – 2 tbsp
Preparing the Paneer Butter Masala
Step 1: Once it heats up, add 2 green cardamoms.
Step 2: Next, add the cubed onions to the oil and stir it until it turns transparent or pink.
Step 3: Add freshly chopped tomatoes and salt to taste. Fry for another 3 minutes.
Step 4: Cook until the mixture of the onion and tomato is soft and mushy.
Step 5: Add in garam masala, coriander powder, red chili powder, sugar, and cashew nuts.
Step 6: Fry the new mixture of onion, tomato, and masala till it leaves the pan’s side and the masala has turned aromatic.
Step 7: Remove the pan from the stove and allow it to cool completely.
Step 8: Put the mixture in a blender and add 1 cup of water. Turn this into a smooth mixture and set aside.
Step 9: In the pan, add 1½ butter and heat it.
Step 10: Add 1-inch cinnamon, 2 green cardamoms, 2 to 3 cloves, and 1 small bay leaf. Fry it for 1 to 2 minutes.
Step 11: Turn the flame to low and add 1½ tsp ginger garlic paste. Sauté it until you get rid of the raw smell. Make sure that you don’t burn it, or else a bitter taste will be left behind.
Step 12: Next, add the blended puree of onion, tomato, and masala to the pan along with red chili powder. The powder is added optionally for adjusting the color. If the puree is not smooth enough, you can use a colander to filter it.
Note: To make the gravy of paneer butter masala smooth, add ¼ to ½ cup of water:
Step 13: Cover the pan and cook until the gravy starts thickening. When this happens, you will be able to see traces of oil or butter on the top. Allow the gravy to reach the proper consistency.
Step 14: Next, lower the flame and add the paneer and crushed dry fenugreek leaves.
Step 15: Mix them properly and cook it covered for 2 to 3 minutes on low heat.
Step 16: Pour 2 tbsp cream to the gravy and mix.
Your Panner Butter Masala is ready to be served.
Transfer the paneer butter masala to a bowl and garnish it with cream and coriander leaves. Serve the dish hot with Indian breads like Naan or Butter Naan and enjoy the flavours of India right in Australia.